• Boil the kettle. Meanwhile, trim and halve green beans. Thinly slice carrot and courgette into rounds. Finely chop garlic. Slice lemon into wedges. • Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add courgette and cook, tossing, until tender, 3-4 minute. Transfer veggies to a bowl.

• Meanwhile, slice pork loin steaks into 1cm strips. • Return frying pan to high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until golden, 2-3 minutes. Reduce heat to medium, add ginger paste and garlic and cook, tossing until fragrant, 1 minute. • Add teriyaki sauce, the low sodium soy sauce, a squeeze of lemon juice and a splash of water and cook, stirring until slightly thickened, 1 minute. • Return veggies to the frying pan, then add noodles and toss to combine. Season to taste. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Divide teriyaki ginger pork egg noodle stir-fry between bowls. • Garnish with coriander. Serve with any remaining lemon wedges. Enjoy!